Tasty recipes with pizza dough1/31/2024 ![]() The finished dough can be used in any recipe that calls for a regular pizza dough - you'll have enough to make two twelve-inch pizzas, or four large calzones. Once the dough has doubled, punch down, then let rest for 5 minutes before shaping.Cover with a clean dishtowel and set aside in a warm, draft-free spot to rise until doubled in size, about 1 to 1 ½ hours. Shape the dough into a ball, and transfer to a large lightly oiled bowl, turning the ball over to coat the entire surface with oil.Increase the speed to medium, and knead for 5-7 minutes or until the dough is soft and elastic.(If the dough looks dry or crumbly, add some water, a tablespoon at a time, until it comes together.) Pour in the proofed yeast, and begin mixing on medium-low until the dough starts to come together. Meanwhile, combine the remaining ingredients in the bowl of a stand mixer fitted with a dough hook.(If the mixture doesn't foam, your yeast is too old - toss it out and start again with a fresh packet of yeast.) Stir until the yeast dissolves, then set aside to proof for 5 minutes or until slightly foamy. In a small bowl, combine the warm water, sugar, olive oil and yeast.Lightly flour your work surface then turn out the dough and knead it for 1 minute until it comes together into a smooth ball. Add the water and olive oil, and using a spatula, stir together the ingredients until combined. Can you say seriously kick-ass soft breadsticks? Yes. In a large bowl, whisk together the flour, baking powder, sugar and salt. It's so good, in fact, I'm half tempted to eat on its own next time, maybe with just a smidge of garlic butter and a dusting of parmesan. The crust was beautifully crusty on the outside and pillowy soft on the inside, and the flavour was nothing short of amazing thanks to all the baked-in herbs and spices (especially the heat from the whopping tablespoon of red pepper flakes!). In both cases, we were really happy with the results. I used the first half of the dough to make some spicy calzones stuffed with hot salami, red peppers, mushrooms, olives and arrabiata sauce, and then baked up the second half a couple of days later into the de-lovely pizza pictured here. I also swapped out the shortening with extra-virgin olive oil, and added dried marjoram and grated parmesan to the mix just for the heck of it. I followed the recipe fairly closely, though I had to use my stand mixer to knead the dough since we gave away our bread machine away a while ago to make room for a meat grinder (what can I say. I'm on a bit of a pizza kick myself at the moment myself, so I decided to recreate her Killer Spicy Pizza Dough, a kicked-up pizza base seasoned with a generous amount of Italian herbs, garlic, onion and hot chili that Kim whips up in her bread machine. Oh, and she makes a pretty kick-ass pizza, too. Plus, she's a fellow Canadian, to boot!Īlso, she loves her some horses, has a major thing for Turtles candies, knows her way around an ice cream maker and has some pretty clever uses for mason jars. This lady totally keeps it real, and has no problem laughing at herself. (BTW, a very happy belated blogoversary, Kim!)įirst off, just like you'd expect from her opening line, Kim's posts are always friendly and genuine. I've learned a few things about Kim from reading her blog for the past year-and-a-bit. I may have done a bit of a happy dance when I got my assignment, because I already read her blog on a regular basis. my buddy for April is none other than Kim at Cravings of a Lunatic. If you're one of her regular readers, you've probably guessed by now. Bake for 20-25 minutes or until crust is crispy.That's how my Secret Recipe Club buddy for this month begins all of her posts, so it seemed rather appropriate to start off my post the same way.Top with your selected sauce and toppings.Place each dough on a prepared olive oil-coated pizza pan.Flatten each piece with a rolling pin, forming a 30cm (12in) round.Divide in half and form into two balls.Cover with plastic wrap and let rise in a warm place until doubled in size, at least an hour.Turn the dough onto a floured working surface and knead until smooth and elastic, around 5 minutes.Add the yeast mixture and oil and combine using a wooden spoon.Place flour, garlic powder and cheese in a large mixing bowl.Let sit until bubbles form on top of the mixture, around 10 minutes.In a small bowl, sprinkle the yeast over water.Make pizza time memorable with homemade garlic parmesan pizza dough! This recipe is very tasty and easy to make. Try this garlic and parmesan pizza dough for your next pizza night and see for yourself that the goodness of pizza starts from the base. You’ll miss out on half the fun of making homemade pizza if you’re going to experiment with different toppings but not tweak the dough’s basic recipe.
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